Japanese Vegan Soup (Kenchinjiru)
Japanese Vegan Soup (Kenchinjiru)

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, japanese vegan soup (kenchinjiru). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Kenchinjiru is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock. Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock.

Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Japanese Vegan Soup (Kenchinjiru) is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
  1. Make ready 200 g taros or potatoes
  2. Take 100 g carrot
  3. Make ready 100 g daikon raddish
  4. Take 100 g gobo
  5. Prepare 1 stick green onion
  6. Take 1 sheet konnyaku
  7. Take 1 tofu
  8. Take 1 tbsp sesame oil
  9. Take 1000 mL komb kelp dashi soup stock
  10. Get 3 tbsp Sake
  11. Get 2 tbsp soy sauce

Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you. It helps to counteract all the cookies and sweets you might be indulging in at this time of year. Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan.

Instructions to make Japanese Vegan Soup (Kenchinjiru):
  1. Cut the carrot and the daikon radish into 5 mm thick quarter slice.
  2. Peel the taro skin and cut into bite-size chunks.
  3. Wash the gobo to remove the soil and cut it into random chunks.
  4. Cut the green onion into small pieces.
  5. Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
  6. Cut the tofu into dices.
  7. Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
  8. Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
  9. Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.

Kenchinjiru is a Japanese-style vegetable soup that is made with an assortment of root vegetables and tofu. My version of kenchinjiru is non-vegetarian as I have used bonito seasoning to make the stock and have also added fish cakes in it. Nonetheless, it's still a pretty wholesome and hearty soup. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth.

So that’s going to wrap this up for this special food japanese vegan soup (kenchinjiru) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!